Roasted eggplant salad with apple cider vinaigrette

1.Preheat oven to 210°C fanbake. With a peeler, remove four strips of skin lengthways from each eggplant to create an alternating skin on/skin off pattern on the outside.

2.Cut eggplant into 1.5cm-wide rounds, cut rounds in half and place in a bowl. Add the olive oil, salt and freshly ground black pepper and toss, ensuring oil is evenly distributed. Place on baking trays in single layers. Bake for 15 minutes, then turn slices over and bake for a further 10 minutes or until dark golden brown.

3.Using a peeler, peel courgettes into ribbons.

4.Put all vinaigrette ingredients into a small jar and shake until sugar has dissolved.

5.In a shallow salad dish combine eggplant, courgette, olives and pomegranate seeds. Sprinkle with torn mint leaves and drizzle with vinaigrette.